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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 22 Mar 2014
Online Last Active Today, 07:57 PM

Posts I've Made

In Topic: First hot sauce attempt

13 November 2017 - 08:06 PM

I have been making my own Hot Sauces for 6-8 yrs now. the one thing I stress is you cant taste the sauce right away.  If you let the sauce sit a few days after bottled it will taste completely different.  This heavy Chinense taste you keep commenting about is common after just cooking.  It will or should die down after a few days and then you should have a nice smooth and mellow tasting sauce. 



I am no expert but this is just what I have found over the years. 



cheers and good luck! 

In Topic: Primo released some new pepper seeds

10 November 2017 - 01:58 PM

Seed prices are ridiculous now, if I were growing all these fancy new superhots every year I'd be spending more money on seeds than grow tech, pots, water and soil. I'm seeing really high prices everywhere else from seed vendors. 


Seed prices are rising with some vendors but "Buckeye Pepper Company" just actually lowered their prices.  Located in Lima and I consider them one of the big vendors with quality seeds so check them out. 




I cant really blame Try Primo for his prices, his peppers are great and in my view worth the price.  I think for the casual grower who grows maybe a couple varieties its well worth the price to get quality Isolated seeds from Troy Primo. 




In Topic: Any peppers you like for some uses but not for others?

03 November 2017 - 07:29 PM

By fresh do you mean raw? Because cooking with them takes care of a lot of that harshness too. Roasting, stuffing and deep frying, etc. Chomping on raw peppers or raw in my salad, not really my thing. Cooked, sure.


Yes, I was speaking of eating them raw.  Milder peppers I like to snack on with my dinner, sometimes I'll eat a Habanero or a superhot with my dinner depending upon the heat craving I am having. 


Occasionally I might not have any added heat at all with a meal, but its rare now. 

In Topic: Any peppers you like for some uses but not for others?

03 November 2017 - 01:52 PM

I prefer to pickle Aji type peppers much like Banana pepper rings.  I dont care for eating them fresh as its a texture thing for me.  I think they are fantastic pickled though or in sauces, 




In Topic: Scotch Bonnet sauce ideas?

02 November 2017 - 06:41 PM

Im surprise no one mentioned Allspice berries, cloves or raisins? Got to be careful with the cloves though. They can get overpowering fast. The white part of a scallion also goes well in Caribbean type hot sauce.


Dont forget "Culantro" is also common in a lot sauces from that region or at least many recipe's I have looked up and researched.